1The white part of an egg (egg white). Also called 'albumen', used in various cooking methods.
ケーキを作るときは白身を泡立ててメレンゲを作る。
When making cake, beat the egg whites to make meringue.
卵の白身だけを使った料理は低脂肪でヘルシーだ。
Dishes made only with egg whites are low in fat and healthy.
目玉焼きは好みによって白身をしっかり焼くか半熟にするか決める。
For fried eggs you can decide whether to cook the whites thoroughly or leave them slightly runny.
2White-fleshed fish (e.g., tai, hirame), as opposed to red-fleshed fish; also used for certain 'white' meats.
寿司屋で白身を頼むと、季節の白身魚を出してくれることが多い。
If you ask for 'white fish' at a sushi restaurant, they often serve seasonal white-fleshed fish.
鯛は白身の代表的な魚で、刺身や煮付けによく使われる。
Tai (sea bream) is a typical white-fleshed fish, often used for sashimi or simmered dishes.
この料理はあっさりした白身を活かした味付けになっている。
This dish brings out the light flavor of the white-fleshed meat.
3In woodworking, the sapwood—the outer part of a tree trunk, as opposed to heartwood.
家具作りでは白身（辺材）は強度や耐久性の面で扱い方が異なる。
In furniture making, sapwood is handled differently regarding strength and durability.